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    You are in: Home / Mexican / Mexican Cornbread Salad Recipe
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    Mexican Cornbread Salad

    Mexican Cornbread Salad. Photo by Linajjac

    1/4 Photos of Mexican Cornbread Salad

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

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    Units: US | Metric


    1. 1
      Prepare cornbread, adding green chilies and sage; COOL.
    2. 2
      Combine Ranch dressing mix, sour cream, and mayo;set aside.
    3. 3
      Crumble 1/2 cornbread into big bowl.
    4. 4
      Top with 1/2 each of: beans, sour creme mixture, green pepper, and next 5 ingredients.
    5. 5
    6. 6
      Cover and chill 2 hours.
    7. 7
      Serve in lettuce lined bowls, top with tomato wedges.

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    Ratings & Reviews:

    • on September 21, 2011


      Very good! I used left over corn bread and added 1/3 cup of salsa on top of the tomatoes.

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    • on December 29, 2009

      I served this for Christmas dinner with fish tacos. It didn't go over very well. I thought it was okay but the sour cream/mayo part seemed to be a bit too much in quantity. I had tons left over even though I only made half the dish.

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    • on December 03, 2009


      Oh my! Oh my! Wasn't sure what my kids would think of this, but both hubby and kids LOVED this. I actually served it warm and it is just as good. Would be fun with a layer of greens as someone suggested. It's a keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)


    Nutritional Facts for Mexican Cornbread Salad

    Serving Size: 1 (436 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 609.1
    Calories from Fat 285
    Total Fat 31.6 g
    Saturated Fat 12.7 g
    Cholesterol 59.8 mg
    Sodium 858.2 mg
    Total Carbohydrate 64.2 g
    Dietary Fiber 14.0 g
    Sugars 9.4 g
    Protein 23.4 g

    The following items or measurements are not included:

    Mexican cornbread mix

    ranch dressing mix

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